Article(id=1297134070039860172, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1297134028650468001, articleNumber=null, orderNo=null, doi=10.12377/1671-4393.26.03.20, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=null, receivedDateStr=null, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1787190461882, onlineDateStr=2026-08-20, pubDate=1774368000000, pubDateStr=2026-03-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1787190461882, onlineIssueDateStr=2026-08-20, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1787190461882, creator=13701087609, updateTime=1787190461882, updator=13701087609, issue=Issue{id=1297134028650468001, tenantId=1146029695717560320, journalId=1296801528146919473, year='2026', volume='', issue='3', pageStart='2', pageEnd='157', issueExtLink='null', onlineDate='null', pubDate='1774368000000', pubDateStr='2026-03-25', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1787190452015, creator='13701087609', updateTime=1787192267815, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1297141644734787890, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1297134028650468001, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1297141644734787891, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1297134028650468001, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=148, endPage=157, ext={EN=ArticleExt(id=1297134070379598797, articleId=1297134070039860172, tenantId=1146029695717560320, journalId=1296801528146919473, language=EN, title=Study on Quality Characteristics and Antioxidant Activity during Fermentation of Highland Barley-based Yogurt, columnId=1297134040566489772, journalTitle=China Dairy, columnName=DAIRY INDUSTRY, runingTitle=null, highlight=null, articleAbstract=
[Objective]

To investigate the effects of fermentation time on the physicochemical properties, sensory quality, and antioxidant activity of highland barley-based yogurt, in order to determine the optimal fermentation process.

[Method]

Different fermentation times (6, 7, 8, 9, 10 h) were set to systematically evaluate the yogurt's pH value, titratable acidity, water holding capacity (WHC), rheological properties, total phenolic content, and antioxidant activity. Sensory evaluation and electronic tongue analysis were also conducted for comprehensive assessment.

[Result]

As fermentation time increased, the pH value continuously decreased, while titratable acidity increased. The WHC and rheological properties reached their optimum at 7 hours. The total phenolic content and in vitro antioxidant activity (DPPH and ABTS radical scavenging rates) increased with fermentation time and peaked at 10 hours. Sensory evaluation showed that the 7 h fermentation sample achieved the highest overall scores in color, texture, flavor, and taste.

[Conclusion]

The optimal fermentation time for highland barley plant-based yogurt is 7 hours, as it achieves a balance between excellent physicochemical properties, antioxidant capacity, and sensory acceptability.

, authors=Yuting ZHU1, 2, Yichen HU1, Lei WANG1, Liang ZOU1, *, Guixing REN1, 2, *, authorsList=Yuting ZHU, Yichen HU, Lei WANG, Liang ZOU, Guixing REN, authorCompany=null, correspAuthors=Liang ZOU, Guixing REN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1297134072090874830, articleId=1297134070039860172, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=青稞植物基酸奶发酵过程中品质特性及抗氧化活性的研究, columnId=1297134041350824622, journalTitle=中国乳业, columnName=乳品加工, runingTitle=null, highlight=null, articleAbstract=
[目的]

探究发酵时间对青稞植物基酸奶理化特性、感官品质及抗氧化活性的影响,以确定最佳发酵工艺。

[方法]

通过设置不同发酵时间(6、7、8、9、10 h),系统测定酸奶的pH值、可滴定酸度、持水力、流变特性、总酚含量、抗氧化活性,并结合感官评价与电子舌分析进行综合评估。

[结果]

随发酵时间延长,pH持续降低,可滴定酸度升高,持水力和流变特性在7 h达到最佳;总酚含量与体外抗氧化活性(DPPH和ABTS自由基清除率)随发酵时间延长而增强,10 h时达到最高;感官评价显示7 h发酵样品色泽、组织状态、风味和口感综合得分最高。

[结论]

7 h为青稞植物基酸奶的最佳发酵时间,可兼顾优良的理化特性、抗氧化能力与感官接受度。

, authors=朱煜婷1, 2, 胡一晨1, 王蕾1, 邹亮1, *, 任贵兴1, 2, *, authorsList=朱煜婷, 胡一晨, 王蕾, 邹亮, 任贵兴, authorCompany=null, correspAuthors=邹亮, 任贵兴, authorNote=

朱煜婷(2002-),女,山西运城人,在读硕士,研究方向为杂粮营养与功能

胡一晨(1987-),女,浙江杭州人,博士,教授,研究方向为食品营养品质评价

王蕾(1996-),女,湖北武汉人,博士,副研究员,研究方向为杂粮加工与原料高值化利用。

, correspAuthorsNote=

*

邹亮(1979-),男,四川成都人,博士,教授,研究方向为食品营养与加工特性
任贵兴(1963-),男,山西兴县人,博士,研究员,研究方向为杂粮营养与功能。
, copyrightStatement=发表在《中国乳业》上的论文,视为将本论文的数字化复制权、发行权、汇编权及信息网络传播权许可给《中国乳业》使用。本刊已许可中国学术期刊(光盘版)电子杂志社、北京万方数据股份有限公司等多家单位在其相关数据库产品中以数字化方式复制、汇编、发行、信息网络传播本刊全文。作者向本刊提交文章发表的行为即视为同意我刊授权使用该文著作权。, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=ARORHD+fR0H0SGBZuaopag==, magXml=2nOJ6+5+PpY8oBPPklgsJg==, pdfUrl=null, pdf=8mRw0hY6ekunW19TNK8mow==, pdfFileSize=7678657, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=x0CFWu4MmrK+TSLOxGaz5Q==, mapNumber=null, fund=null)}, authors=[Author(id=1297134072464167894, tenantId=1146029695717560320, journalId=1296801528146919473, articleId=1297134070039860172, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1297134072564831193, tenantId=1146029695717560320, journalId=1296801528146919473, articleId=1297134070039860172, authorId=1297134072464167894, language=EN, stringName=Yuting ZHU, firstName=Yuting, middleName=null, lastName=ZHU, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1.School of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106
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青稞植物基酸奶发酵过程中品质特性及抗氧化活性的研究
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朱煜婷 1, 2 , 胡一晨 1 , 王蕾 1 , 邹亮 1, * , 任贵兴 1, 2, *
中国乳业 | 乳品加工 2026,(3): 148-157
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中国乳业 |乳品加工 2026 , (3) : 148 -157
青稞植物基酸奶发酵过程中品质特性及抗氧化活性的研究
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王蕾(1996-),女,湖北武汉人,博士,副研究员,研究方向为杂粮加工与原料高值化利用。

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王蕾(1996-),女,湖北武汉人,博士,副研究员,研究方向为杂粮加工与原料高值化利用。

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朱煜婷1, 2, 胡一晨1, 王蕾1, 邹亮1, *, 任贵兴1, 2, *
作者信息
  • 1.成都大学食品与生物工程学院,成都 四川 610106
  • 2.山西大学生命科学学院,太原 山西 030006
通讯作者:

*

邹亮(1979-),男,四川成都人,博士,教授,研究方向为食品营养与加工特性
任贵兴(1963-),男,山西兴县人,博士,研究员,研究方向为杂粮营养与功能。
作者简介:

朱煜婷(2002-),女,山西运城人,在读硕士,研究方向为杂粮营养与功能

胡一晨(1987-),女,浙江杭州人,博士,教授,研究方向为食品营养品质评价

王蕾(1996-),女,湖北武汉人,博士,副研究员,研究方向为杂粮加工与原料高值化利用。

Study on Quality Characteristics and Antioxidant Activity during Fermentation of Highland Barley-based Yogurt
Yuting ZHU1, 2, Yichen HU1, Lei WANG1, Liang ZOU1, *, Guixing REN1, 2, *
Affiliations
  • 1.School of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106
  • 2.School of Life Sciences, Shanxi University, Taiyuan Shanxi 030006
出版时间: 2026-03-25 doi: 10.12377/1671-4393.26.03.20
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[目的]

探究发酵时间对青稞植物基酸奶理化特性、感官品质及抗氧化活性的影响,以确定最佳发酵工艺。

[方法]

通过设置不同发酵时间(6、7、8、9、10 h),系统测定酸奶的pH值、可滴定酸度、持水力、流变特性、总酚含量、抗氧化活性,并结合感官评价与电子舌分析进行综合评估。

[结果]

随发酵时间延长,pH持续降低,可滴定酸度升高,持水力和流变特性在7 h达到最佳;总酚含量与体外抗氧化活性(DPPH和ABTS自由基清除率)随发酵时间延长而增强,10 h时达到最高;感官评价显示7 h发酵样品色泽、组织状态、风味和口感综合得分最高。

[结论]

7 h为青稞植物基酸奶的最佳发酵时间,可兼顾优良的理化特性、抗氧化能力与感官接受度。

青稞  /  植物基酸奶  /  流变特性  /  抗氧化活性  /  电子舌
[Objective]

To investigate the effects of fermentation time on the physicochemical properties, sensory quality, and antioxidant activity of highland barley-based yogurt, in order to determine the optimal fermentation process.

[Method]

Different fermentation times (6, 7, 8, 9, 10 h) were set to systematically evaluate the yogurt's pH value, titratable acidity, water holding capacity (WHC), rheological properties, total phenolic content, and antioxidant activity. Sensory evaluation and electronic tongue analysis were also conducted for comprehensive assessment.

[Result]

As fermentation time increased, the pH value continuously decreased, while titratable acidity increased. The WHC and rheological properties reached their optimum at 7 hours. The total phenolic content and in vitro antioxidant activity (DPPH and ABTS radical scavenging rates) increased with fermentation time and peaked at 10 hours. Sensory evaluation showed that the 7 h fermentation sample achieved the highest overall scores in color, texture, flavor, and taste.

[Conclusion]

The optimal fermentation time for highland barley plant-based yogurt is 7 hours, as it achieves a balance between excellent physicochemical properties, antioxidant capacity, and sensory acceptability.

Highland Barley  /  plant yogurt  /  rheological properties  /  antioxidant activity  /  lectronic tongue
朱煜婷, 胡一晨, 王蕾, 邹亮, 任贵兴. 青稞植物基酸奶发酵过程中品质特性及抗氧化活性的研究. 中国乳业, 2026 , (3) : 148 -157 . DOI: 10.12377/1671-4393.26.03.20
Yuting ZHU, Yichen HU, Lei WANG, Liang ZOU, Guixing REN. Study on Quality Characteristics and Antioxidant Activity during Fermentation of Highland Barley-based Yogurt[J]. China Dairy, 2026 , (3) : 148 -157 . DOI: 10.12377/1671-4393.26.03.20
  • 四川省高层次人才引进计划-天府学者项目(2022-17)
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doi: 10.12377/1671-4393.26.03.20
  • 首发时间:2026-08-20
  • 出版时间:2026-03-25
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四川省高层次人才引进计划-天府学者项目(2022-17)
作者信息
    1.成都大学食品与生物工程学院,成都 四川 610106
    2.山西大学生命科学学院,太原 山西 030006

通讯作者:

*

邹亮(1979-),男,四川成都人,博士,教授,研究方向为食品营养与加工特性
任贵兴(1963-),男,山西兴县人,博士,研究员,研究方向为杂粮营养与功能。
参考文献
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2种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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